In times of crisis, a sense of community often shines through, and the recent government shutdown has shown just how resilient the restaurant industry can be. As families grapple with financial strain, many restaurants have stepped up to offer free or discounted meals to affected groups, including government workers, veterans, and families struggling with food insecurity. Vanguard F&B Thynk Tank, a consulting firm focused on supporting the food and beverage industry, has reco

In the ever-evolving landscape of the food and beverage industry, restaurant owners and operators face the constant challenge of keeping their menus fresh, appealing, and profitable. With consumer preferences shifting towards healthier, unique, and ethically sourced options, it’s crucial to understand what today’s diners are looking for. This article will explore the latest trends in menu innovation, providing actionable insights that can help you drive additional revenue and

I’ve walked into thousands of kitchens as a food & beverage consultant. The ones that struggle don’t always have a revenue problem—they have a residue problem. Grease film on the expo shelf, cloudy sanitizer buckets, a line cook “making it work” on a slick floor, a prep table doubling as a drop zone for everything. It feels minor in the moment. But the comped meals, staff injuries, slow ticket times, and 3-star reviews tell a different story.

As the leaves change colors and the air turns crisp, fall brings a unique opportunity for restaurants and hotels to boost their revenue....

The restaurant industry is constantly evolving, shaped by consumer behavior, economic conditions, and policy changes. Recently, the National Restaurant Association’s Restaurant Performance Index (RPI) revealed a slight decline in July, making it clear that restaurant operators face significant uncertainties. In this article, we will explore the latest RPI findings and offer actionable strategies to help navigate these challenges.

1) Regulatory heat check: what’s changed—and what to do about it Color additives & ingredients. The FDA finalized the BVO (brominated...

In the competitive world of dining, restaurant owners are always looking for fresh ways to bring in new customers while keeping their...

The U.S. restaurant industry continues to demonstrate remarkable resilience in 2025, bouncing back with projected revenues of $1.5...

💡 The Future of Meetings Isn’t Coming—It’s Already Here. The next wave of meeting attendees isn't Gen X or Millennials—it's Gen Z , and...

In today’s exciting food scene, diners are eager to explore unique tastes and diverse cuisines. This growing interest in culinary...

As the hospitality industry evolves, a transformative trend emerges that emphasizes the connection between culinary arts and wellness....